Modu Recipes

Yeo Kyung-ok's Bell Pepper Omelette Stir-Fry

A smooth Chinese-style omelette stir-fry enhanced with savory flavor from chicken powder, featuring crisp bell peppers in two colors.

🙋 Recommended for

  • ⭐ Those who want a simple, nutritious side dish ready in 5 minutes
  • ⭐ People looking for a soft, light egg dish perfect for breakfast

Ingredients needed 🛒2 servings

  • Eggs 4
  • Green bell pepper 1/3
  • Red bell pepper 1/3
  • Chicken powder 1 teaspoon
  • Salt a pinch
  • Vegetable oil as needed

Recipe 🍳

  1. Crack 4 eggs into a bowl and gently whisk until the yolks and whites are evenly blended.
  2. Add 1 teaspoon of chicken powder and a pinch of salt to the beaten egg mixture and mix well to season.
  3. Slice the green and red bell peppers into thin, uniform strips.
  4. Heat 1 teaspoon of vegetable oil in a pan, add the sliced bell peppers and a pinch of salt, and stir-fry for 20 to 30 seconds until crisp, then set aside.
  5. Add more vegetable oil to the same pan, pour in the egg mixture, and cook while stirring gently like scrambled eggs until soft and fully set.
  6. When the eggs have slightly lost moisture and are cooked through, return the sautéed bell peppers to the pan, break up any clumps of egg, and lightly toss together to finish.
  1. Season the eggs with chicken powder and salt, and slice the bell peppers thinly.
  2. Heat oil in a pan, sauté the sliced bell peppers with a pinch of salt until crisp, then set aside.
  3. Cook the egg mixture until soft, then combine with the sautéed peppers and stir to evaporate moisture.

Cooking tips 💡

  • Do not cook the bell peppers and eggs together from the start, as this will destroy the crisp texture of the peppers and alter their color; instead, cook them separately and combine at the end.
  • Avoid over-whisking the eggs—leave small lumps of yolk and white so the finished dish looks neat and appealing.
  • For added enjoyment, serve with flower bread or toasted bread as a wrap—it makes a great meal replacement.

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